Ina Garten Cacio e Pepe Eggs Recipe

This Ina Garten Cacio e Pepe Eggs Recipe is a creamy and peppery dish, which uses Pecorino Romano cheese and fresh black pepper. It’s a restaurant-quality dish, ready in just 10 minutes.

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Ina Garten Cacio e Pepe Eggs Recipe Ingredients

• 4 large eggs
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Pecorino Romano cheese (or Parmesan)
• 1 tablespoon heavy cream (optional, for extra creaminess)
• Toasted sourdough or baguette slices (for serving)

How To Make Ina Garten Cacio e Pepe Eggs

1. Prep the ingredients: Crack the eggs into a bowl, add a pinch of salt, and whisk until smooth. Grate the Pecorino Romano or Parmesan cheese.
2. Melt butter: Heat a nonstick skillet over low heat and melt the butter.
3. Cook the eggs: Pour in the whisked eggs and cook slowly over low heat, stirring constantly to form soft, creamy curds.
4. Add cheese and pepper: Once the eggs are nearly set, stir in the grated cheese and black pepper. For a creamier texture, mix in the heavy cream.
5. Serve and garnish: Spoon the eggs over toasted sourdough or plate them warm. Sprinkle with extra cheese and a dash of pepper.

Recipe Tips

• Can I use Parmesan instead of Pecorino? Yes, Parmesan is a great substitute if you don’t have Pecorino Romano.
• How to get creamy scrambled eggs: Use low heat and stir continuously to form soft curds.
• Do I need to add heavy cream? It’s optional but adds extra richness and smoothness.
• What kind of bread works best? Toasted sourdough or a crusty baguette pairs perfectly with these eggs.
• Can I prep this ahead of time? It’s best served immediately, but you can prep ingredients in advance for faster cooking.

What To Serve With Cacio e Pepe Eggs

These eggs are perfect for a quick breakfast or brunch:

• Toasted sourdough or baguette
• Crispy bacon or prosciutto
• Sliced avocado
• Fresh fruit salad
• Arugula with lemon vinaigrette

How To Store Cacio e Pepe Eggs

Refrigerate: Store any leftovers in an airtight container for up to 2 days. Reheat gently over low heat to maintain creaminess.
Freeze: Not recommended, as eggs can become rubbery when frozen and reheated.

Cacio e Pepe Eggs Nutrition Facts

• Calories: ~180
• Protein: 11g
• Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 215mg
• Sodium: 320mg
• Fiber: 0g
• Sugar: 0g
• Calcium: 120mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I double this recipe?
Yes, just use a larger skillet and stir carefully to ensure even cooking.

Why are my scrambled eggs dry?
You may be cooking them on too high heat or for too long. Keep the heat low and stir gently.

Can I add other spices?
Yes, but keep it minimal to preserve the simple flavor of cacio e pepe.

Is this recipe good for kids?
Yes, though you can reduce the pepper if needed for milder flavor.

Can I make this without cheese?
The cheese is essential to the cacio e pepe flavor, so it’s not recommended.

Try More Recipes:

• Ina Garten Apple Cinnamon Muffins Recipe
• Ina Garten Waffle Iron Hash Browns Recipe
• Ina Garten Granola Bars Recipe